Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add the rice and peas and season to taste with salt and lots of pepper. Stir together well and simmer over low heat for 15 minutes. Add a bit of water or cooking liquid from peas if the mixture needs more moisture.

Thanks for the great recipe! I used about 2 T fresh basil from my garden instead of dried basil and diced one each of green bell pepper and carrot, two stalks of celery, added 1/4 tsp ground red chili pepper, and increased the garlic to 3 cloves. I mixed in about a 1/4 to 1/2 c of chopped green onion at the end.

This was yummy and so easy to make!! Perfect for those rushed nights and your tempted to eat or buy something you shouldn't. I like the addition of spinach and the suggestion to add more garlic. I did both and it was fantastic. I also used basil from my garden which was perfect. Thanks for the recipe!!

Yum! I made this today for New Year's, and my husband actually said, "So why can't we eat this every day?"I added two stalks of chopped celery to the onions since I had to use it up soon, and I used four big cloves of garlic instead of one. Also, once the veggies had cooked down, I added about 10 oz. chopped frozen spinach. I'll definitely be making this again!

This was extremely good. I love black eyed peas so this was right up my alley. The only thing I did different was use organic long grain white rice and 2 cloves of garlic instead of instead of one. I also used vegesal instead of salt and pepper to season it with. This is a keeper really good.